Author Nancy Singleton Hachisu, an American expat married to a Japanese farmer, suggests serving these sour, salty, crisp pickles before dinner with drinks or as a side dish with simple grilled pork, chicken or fish.
Slideshow: Pickled Vegetables
4 Japanese cucumbers (1 pound), cut crosswise 1/4 inch thick
1 1/2 teaspoons sea salt
1 tablespoon pitted and finely chopped umeboshi
1/2 teaspoon organic soy sauce
1/3 cup lightly packed bonito flakes
How to Make It
In a medium bowl, toss the cucumbers with the salt and let stand for 10 minutes. Gently squeeze out any liquid from the cucumbers and transfer them to a serving bowl. Add the umeboshi and soy sauce and toss to coat. Add the bonito and toss again; serve right away.
Variation: Swap 8 thinly sliced shiso leaves for the umeboshi.
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